http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2338578-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e7032a6e805c1241d0121d0bf66daab5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 2005-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_289f4b4c0c9168bf1c924fd15cb1dea4 |
| publicationDate | 2010-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2338578-T3 |
| titleOfInvention | COMPOSITION TO RETAIN WATER BASED ON ALMIDON AND PECTIN FOR FOOD PRODUCTS AND ITS USE. |
| abstract | Water absorbent composition to prevent the release of water from food products before, during and after baking, comprising a mixture of two starches and pectin, characterized by the fact that said mixture is composed of two modified starches and a pectin, said two modified starches and said pectin being: - a cold starch, said starch being an acetylated starch that acts in a temperature range approximately between -15 ° C and 40 ° C, hydrating and giving rise to a stable gel, said gel being resistant to freezing and at high temperatures; - a hot starch, said starch being a modified high viscosity potato starch that acts in a temperature range approximately between 80 ° C and 250 ° C, hydrating and giving rise to a stable gel, said gel being resistant to freezing, at high temperatures and very low pH values (approximately between 2.8 and 3.2); - a starch-pectin, said pectin being a low methoxy amidated pectin characterized by an esterification degree of 27% to 37%, by an amidation degree of 15% to 22%, by an average reactivity to calcium and by a value pH 4.2 +/- 0.7 in a 2.5% solution in distilled water at 20 ° C. |
| priorityDate | 2005-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.